Best Peppered Squash Relish Recipes

PEPPERED SQUASH RELISH

Peppered Squash Relish image

I cook for a local middle school and have been making this relish more than 25 years. Whenever I take it to a dinner or picnic, it is sure to go fast, and I get lots of requests for the recipe. Sometimes I put it into gift baskets with other homemade goodies. -Rose Cole Salem, West Virginia

Provided by Taste of Home

Time 35m

Yield 4 quarts.

Number Of Ingredients 12

Ingredients

3 pounds yellow summer squash, finely chopped
3 pounds zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
1/4 cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seed
1 teaspoon ground turmeric
1 teaspoon ground mustard

Steps:

In a large bowl, combine the first six ingredients. Refrigerate, covered, overnight., Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is clear., Remove from heat; cool. Spoon into containers. Refrigerate, covered, up to 3 weeks.

Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 898mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

PEPPERED SQUASH RELISH

Peppered Squash Relish image

Make and share this Peppered Squash Relish recipe from Food.com.

Provided by Suzie_Q

Categories Vegetable

Time 8h25m

Yield 4 quarts, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs summer squash, finely chopped
3 lbs zucchini, finely chopped
6 large onions, finely chopped
3 medium green peppers, finely chopped
3 medium sweet red peppers, finely chopped
1/4 cup salt
2 cups sugar
2 cups packed brown sugar
2 cups white vinegar
4 teaspoons celery seeds
1 teaspoon turmeric
1 teaspoon ground mustard
1/2 teaspoon alum

Steps:

In a large bowl, combine the first six ingredients. Cover and refrigerate overnight.
Drain vegetable mixture. Rinse in cold water and drain again.
Place vegetables in a Dutch oven. Add the sugars, vinegat, celery seed, tumeric, mustard and alum.
Bring to a boil, reduce heat and simmer uncovered for 15-29 minutes or until liquid is clear.
Remove from heat; cool.
Spoon into containers. Cover and refrigerate for up to 3 weeks.

Nutrition Facts : Calories 1090.4, Fat 3.1, SaturatedFat 0.7, Sodium 7163.9, Carbohydrate 262.9, Fiber 14.8, Sugar 238.5, Protein 13